Alternativas para redução de cloreto de sódio em hambúrguer

Abstract

The search for food which has a better nutritional profile has made meat processing industries to review their product formulations to reduce the content of sodium in their food, since excessive sodium intake has been associated with the development of diseases such as, hypertension and cardiovascular diseases. However, industries have been facing with a major challenge to reformulate those products, and maintain the safety features, stability, flavor and other attributes characteristic in meat products. In this context, the target of the study was to review the literature of the alternatives to cut down on the content of sodium chloride (NaCl) in burger since it became a choice between increasing population due to greater convenience and less preparation time compared to traditional meals. Nevertheless, that reformulation can lead to a depreciation of the salty flavor, development of metallic residual bitter and astringent, like colors and modified textures, changes in microbiological stability and lifetime. The literature has discussed strategies for the reduction of NaCl in meat products, such as: the reduction of NaCl added, use of salt substitutes like potassium chloride (KCl), calcium chloride (CaCl2) chloride and magnesium (MgCl2) enhancers and / or taste masking, other ingredients such as phosphates, optimization of the physical form of the NaCl, new processing techniques, or modifications of the processes that have already been used and combinations of the approaches above.